Ingredients:-

• 3 medium. potatoes boiled and peeled
• 1 cup beaten curd or yogurt
• 1 tsp. red chilli powder
• 1 tsp. salt
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2 pinches asafoetida
• few curry leaves
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. ginger
• 1/2 tsp. garlic grated
• 2 green chillies slited
• 1 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Method:-

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup of water.
3. Heat oil and in a pan.
4. Add the seeds (cumin and mustard). When they starts spluttering, add ginger-garlic, chilli and curry leaves.
5. Add the masala mixture and fry for 2 minutes.
6. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
7. Add the remaining water and all the potato and flour. Stir well.
8. Boil and simmer for 10 minutes or till gravy thickens.
9. Garnish with chopped coriander.
10. Serve hot with thin wheat chappaties and plane rice.

Making time: 30 minutes.
Makes for: 4
Shelf life: Best fresh

Photo courtesy by http://www.flickr.com/photos/somagallery/

Ingredients:-

• 1 lb Bhindi, washed
• 1 large onion , sliced finely
• 1/2 tsp cumin seeds
• 3 tbsp cooking oil
• 1 tsp lemon juice

For stuffing:

• 1 1/2 tsp red chili pwd
• 1 tsp amchoor
• 1 tsp cumin seeds
• 1/2 tsp saunf(fennel)
• 2 tsp dhania pwd
• 1 tsp garam masala
• 1/4 tsp turmeric
• Salt to taste

Method:-

1. Make one slit on each bhendi and set side.
2. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
3. Stuff each bhendi with this masala and keep the remaining aside.
4. Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
5. When the onions start browning, add the remaining masala and the bhendi pieces.
6. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
7. Keep turning occassionally.
8. When the bhendi is done, take off the stovetop and sprinkle the lemon juice.Mix well.
9. Serve hot with chapati/rice and dal.

Photograph courtesy by musicpb

Ingredient:-

• 1 teacup kabuli channas
• 2 chopped onions
• 2 potatoes
• 2 tomatoes
• 2 tablespoons dhana-jira powder
• 2 tablespoons chilli powder
• 1 tablespoon amchur power
• 1 tablespoon garam masala
• ½ teaspoon soda bi-carb
• ½ teaspoon black pepper powder
• 3 tablespoons ghee
• salt to taste
• Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

Method:-

1. Soak the channas for at least 6 hours
2. Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
3. Cut the potatoes and tomatoes into big pieces
4. Heat the ghee in a vessel and fry the potatoes until soft
5. Remove the potatoes. In the same ghee add the onions and cook for a little time.
6. Add the dhana-jira and chilli powder and fry again.
7. Add the boiled channas and salt.
8. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
9. Add the potatoes and tomatoes and cook for 2 minutes.
10. Garnish with coriander, chillies and slices of tomatoes and ginger.

Photograph courtesy by  http://www.flickr.com/photos/linkadnan/

Ingredients:-

• 250 gms. finely grated coconut
• 250 gms. sugar
• 150 ml. water
• ghee for greasing plate

Method-

1. Prepare syrup with sugar and water to 2 1/2 thread consistency.
2. Warm coconut in heavy saucepan, pour in the syrup.
3. Stir well and cook till soft lump forms.
4. Spread in a greased plate. Cool.
5. Sprinkle cardamom powder (optional).
6. Cut into squares, store in airtight container.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks

Photograph courtesy http://www.flickr.com/photos/47695863@N04/

Ingredients:-

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 2 1/2 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. finally grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic finally crushed
• 1″ cinnamon
• 6 cloves
• 6 cardamoms
• salt as per taste
• 3 tbsp. ghee

For Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 4 large potatoes
• 25 gms. cashewnuts
• 25 gms. raisins
• 3-4 green chillies chopped finally
• 2 tsp. ginger grated
• 2 tsp. coriander finally chopped
• 2 tsp. cumin seeds
• salt to taste

To Garnish:

• 2 tbsp. grated cheese or paneer
• 2 tbsp. chopped coriander

Method:-
To make Koftas:

1. Boil the potatoes,peel and smash them in a plate.
2. Mix all the ingredients except raisins and cashews.
3. Make this dough into ball.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough and keep aside.

To make Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a pan, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low heat for 15 minutes.
6. Warm the koftas either in the oven or on the tava.(You can deep fry the koftas also.)
7. To serve place warm koftas in a casserole.
8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
9. Garnish with grated cheese and chopped coriander.
10. Serve hot with naan , parathas ,roti , Puri or Jeera Rice.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Photograph Courtesy http://www.flickr.com/photos/hadaway/

Ingredients:

• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup curd
• 1/4 cup malai (cream)
• 3 tbsp. butter
• 1 small sweet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10-15 cashew nuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. coriander chopped
• 1 tbsp. ghee
• salt to taste

Dry Masala:

• 1 tsp. cumin seeds
• 2 tsp. khuskhus (poppy seeds)
• 1 tsp. cardamoms

Wet Masala:

• 1 large onion
• 1/4 cup coconut shredded
• 3 green chillies

Method:

1. Grind the dry and wet masalas separately.
2. Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
3. Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
4. Add the dry masala and salt and fry 2 more minutes.
5. Add the carrots and peas, mix together curd and cream and add to gravy.
6. Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
7. Garnish with grated cheese ,coriander and chopped cherries.
8. Serve hot with naan, roti or paratha.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Photograph courtesy http://www.flickr.com/photos/nadircruise/

Ingredients:

1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required

Gobhi aloo curry

Method:

1. Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
2. Heat the oil in the same pan on a medium flame and add the cumin seeds,hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion.Fry till they are translucent and slightly brown.
3. Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
4. Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
5. On a low flame add the prepared cauliflower and potatoes and stir to mix .
6. Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
7. Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
8. Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.

Preparation time – 30 minutes
Serves – 3 people

Ingredients:

250 gms potatoes sliced into long pieces.
2 Capsicum cut into square pieces
2 Onions cut into square pieces
3-4 Green Chillies finely chopped
3-4 cloves of Garlic, finely chopped
A small piece of Ginger finely chopped
3/4 cup Corn flour (Maida can also be used)
2 tsp Oil
Soya Sauce
Tomato Sauce
Chilies Sauce
Ajinomoto (Chinese Salt)

chili Potato

Method of cooking:

1. Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
2. Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
3. Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
4. Drain the potatoes and keep it aside.
5. In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
6. Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
7. Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
8. Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Note – When you cut the potatoes, keep in mind that you cut it into long pieces that are about 3/4 cm in height and width. What we mean by this is that the potatoes should not be tool slender in shape.

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.

Ingredients:

Sooji – 2 Cups (Sooji is also called as Rava or, Semolin – http://en.wikipedia.org/wiki/Semolina)
Carrot – 1 piece slit into slender and small pieces
Onion – 1 finely sliced
Chillies – 2 cut into small pieces
Ginger – a small piece crushed
Garlic – 2 cloves cut finely
Oil – 2 tablespoon
Groundnut – a handful
Mustard – a pinch
Curry leaves
Salt to taste

Sooji upma

Method of preparation:

• Slightly roast the Sooji (Semolina) in a kadai / wok and then keep aside.
• Heat the kadai and put the oil into it. Put the mustard into it.
• As the mustard starts spluttering, add curry leaves. After a minute, add carrots, onions, chilly, groundnut, ginger and garlic. Fry for a couple of minutes until the oil starts leaving.
• Add the roasted sooji into the kadai.
• Fry for about 5-10 minutes.
• Add water, salt and a pinch of turmeric powder if you wish. Ensure that he water is enough to completely cover the sooji.
• The sooji would soak the water quickly. In that case add some more water. Don’t worry about water being in excess, because the sooji will absorb the water quickly. But bear in mind that you do not add a lot of water to it.
• Mix for a couple of minutes.
• Serve hot.